Carrots, celery, onion, chicken, broth, and spices come together to create this delectable Chicken Noodle Soup. I love how easy it is to make this dish!
How this recipe came about
Who doesn’t love chicken noodle soup? It’s a classic that everyone loves to make when they are sick. I am no different. I usually make chicken noodle soup once a year when its real cold and I want to warm up.
The Perfect Pairing
Try making homemade broth in the instant pot with this recipe! Making your own broth is so rewarding and you won’t waste any scraps. Find my broth recipe here.
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Chicken Noodle Soup
Carrots, celery, onion, chicken, broth, and spices come together to create this delectable Chicken Noodle Soup. I love how easy it is to make this dish!
Servings: 6
Calories: 374kcal
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Ingredients
- 1 tablespoon olive oil
- ½ onion
- 2 stalks celery
- 2 stalks carrots
- 6 cups chicken broth
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne
- ½ teaspoon salt
- 1 teaspoon pepper
- 3 cups uncooked extra broad egg noodles
- 3 cups cooked chicken I use left over rotisserie
- 1 tablespoon parsley
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Instructions
- Heat a saute pan over medium high heat with approximately 1 tablespoon of olive oil. Small dice onions, carrots, and celery and place them in the preheated pan. Cook for approximately 5 minutes until the onions are translucent.
- Add 6 cups of chicken broth and crank the heat up to high. Add all of the spices except parsley.
- Cook noodles al dente by following package instructions.
- Add chicken and cook another 5 minutes, Serve while warm and garnish with chopped parsley.
Nutrition
Calories: 374kcal
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